French Onion Dip

Every good host has their go to smorgasbord for when company comes. Maybe you’re a charcuterie artist, maybe you’re just a touch simplistic and prefer a fancy bowl with chips. Whichever you are, nothing says eat me like a good dip – and I highly suggest you whip up some of this delicious stuff.

5 Tips for Every Successful Host:

  1.  You don’t need to have perfect white or clean silver – scratch that, use all your multi coloured dishes and show them off loud and proud.
  2.  Put stuff on the table that you like, as much as it is about entertaining others – your tastebuds are what you base your good choices off of always.
  3.  Add textures to your plates. Crispy, crunchy, soft, pungent, creamy. There are so many ways to acquire each texture. But each help give off a mouth feel that is better  than just eating away at a fruit tray.
  4.  Having a sufficient amount of snacks where there is alcohol may be the best idea you have. Allowing your guests to graze when they see fit is important as nothing is more uncomfortable than your stomach crying for food.
  5. Stock your bar with just enough party favours for you and a few extras for the people that stay after hoursIMG_3431

Caramelized onions are already such an amazing component of salads, sandwiches, soups, pasta and a whole load of other recipes. Adding them to sauces and dips like hummus is also a great idea to use their aromatic, sweet, and savoury flavour to your advantage. But making it the star of the dish could be the best choice – which leads me to my French Onion Dip. Simple, and appetizing. 


French Onion Dip 

2 Tbsp of Sour Cream

2 Tbsp of Garlic Confit

1 Sprig of Fresh Parsley Chopped

1 Onion

2 Tbsp of Butter

1 Tbsp of Honey

Salt

1 Container of Cream Cheese

Heat a pan over medium heat, add your butter and your sliced onion. Let them saute for a few minutes and then add a pinch of salt and the honey. Let the onions come to a caramel colour about 20 minutes but be careful to not let them burn.image2

In a food processor, combine all your ingredients saving a quarter of your caramelized onion for the end. Add salt, and season well. Mix in your remaining onion and garnish with parsley.

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